It’s like Barney upchucked batter then baked it. But I promise! …. no food coloring. Really. These pretty [weird] little purple cakes are the result of roasting some blueberries until they burst and explode. Fun fun fun. And messy. Oh! And hot. RIP taste buds.

Remember when I made dark chocolate blueberry muffins? And remember when I fell in love with the whole blueberry + chocolate combination? And remember when I ate all of those muffins and didn’t share? And! Remember… remember when I mixed a small ramekin of hot fudge with blueberries and ate it as a snack??? I’m whispering.

No you don’t. Because I keep such dirty details of my private life private. I’m not a hussy. [But it was really good, FYI.]

I was on a mission to create a blueberry cupcake – much like this strawberry cupcake – that was easily distinguishable from a muffin. I didn’t want to just plop some blue juicy berries into vanilla batter because that would be just like… breakfast. Seriously, we all know that muffins are just an excuse to eat cupcakes for the most important meal of day. The jig is up.

So… I went the extra mile and roasted the heck out of my berries [thus creating a massive mess that is probably still hanging out on my stovetop while I float on a lake hundreds of miles away] and then stirred them into the batter, creating a bowl of purple people eaters. Look at me gettin’ all natural and stuff with fruit food colorings!

My mission was accomplished and these baby cakes turned out tasting entirely different than blueberry muffins. While they taste like blueberries, the flavor is deeper, more rich and almost velvety. They are not a sugary-sweet blueberry tasting cupcake. I totally would smash one of these right in your face and promise you’d love it.

Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.

Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough.

Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.

In the bowl of an electric mixer, beat butter until smooth. Gradually add in powdered sugar about 1/2 cup at a time with the mixer on low, increasing it to medium-high speed once all the sugar has been added. Add the cocoa, vanilla and hot fudge, and mix until completely combined (while scraping down the bowl every few minutes) for about 5-6 minutes. If the frosting seems very thick, simply add some milk 1 tablespoon at a time and mixer for another minute or 2 until it comes together.

Note: this makes enough frosting for me to frost 12 cupcakes with a pastry bag. If you use a spatula for frosting, you will most likely have frosting left over. If you use a pastry bag and add a lot of frosting, you may not have enough. I add about 1/4 cup of frosting on my cupcakes when piping. If you have some leftover, simply store it in an air-tight container in the fridge (a few days) or the freezer (3-4 months!).

This is an AMAZING recipe. I am so in love right now. I’ve always wanted a blueberry cupcake, but not a simple vanilla batter with some blueberries tossed in it. I’m also a huge fan of blueberries and I would defiantly recommend this recipe to a friend… to ALL my friends!
Thanks so much for making my dream come true! Haha :)

Hi! I LOVE your blog! You have some wonderful ideas that I just can’t wait to whip up! For starters, I am looking at this recipe and wondering what type of milk to use, Whole Milk, Almond Vanilla, 1%, Coconut, ect..? What do you think would be best?

We made these and they are scrumptious! We decided on a dollop of simple lemon icing instead of chocolate. Also I used Pamela’s gluten-free flour mix right out of the bag, omitting the baking powder in the recipe, and used coconut oil instead of butter, but otherwise used recipe as written. Yummm!!!

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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